Thick. Rich. Creamy. Caramel.
(dairy free too!)
I actually accidentally came up with this recipe for caramel sauce. I needed to make caramel sauce to go with my Caramel Apple Pie I'm making for Thanksgiving next week but I was out of corn syrup. With the grocery store being 40 miles away I decided to improvise with another sticky substance--molasses! I was a little worried that the molasses would overpower the caramel flavor. Needless to say, I was still scraping the pan out for little tidbits and licking the spoon long after the caramel sauce had made its way to chill in my fridge. How could you go wrong with brown sugar, butter, and molasses, right? Yum-o!
Pan #1- Add brown sugar, molasses, and water.
Boil on medium-high heat for 5 minutes until it darkens slighty. Swirl pan occasionally, DO NOT STIR! Stirring will upset the sugar crystals and make for a chunky caramel sauce.
Meanwhile, in Pan #2......
Meanwhile, in Pan #2......
Pan #2- Heat butter, salt and soy creamer on medium heat to a simmer.
Careful with this next step.....
Careful with this next step.....
This was a hard shot to get. Turn off the stove and slowly add the soy creamer mixture to the sugar mixture. THIS WILL BOIL VIOLENTLY!!! Be very careful!
Lightly whisk in vanilla.
Lightly whisk in vanilla.
Pop in candy thermometer. Boil mixture for 10 minutes or until caramel reaches 240 degrees.
Pour caramel sauce into bowl and chill until set. Caramel sauce will be firm when chilled but will loosen up at room temperature. You may warm in the microwave and eat over soy ice cream, dip graham crackers in it, or put it in an apple pie like I'm going to next week. Salted Caramel Apple Pie recipe coming next week!!
Pour caramel sauce into bowl and chill until set. Caramel sauce will be firm when chilled but will loosen up at room temperature. You may warm in the microwave and eat over soy ice cream, dip graham crackers in it, or put it in an apple pie like I'm going to next week. Salted Caramel Apple Pie recipe coming next week!!
Salted Molasses Caramel Sauce
1 1/2 c. brown sugar
1/4 c. molasses
1/4 c. water
1 c. soy creamer
5 tbsp. Earth Balance butter
1 tsp. salt, preferably Fleur de Sel
1/2 tsp. vanilla
In a deep pan, combine brown sugar, molasses and water. Bring to a boil over medium-high heat until slightly darkened, approximately 5 minutes. Swirl pan, DO NOT STIR! In the meantime in a second pan, bring soy creamer, butter and salt to a simmer. When sugar is done, turn off heat and add creamer mixture. Be careful, this will boil violently! Stir in vanilla and cook over medium-low heat for 10 minutes or until a candy thermometer reads 240 degrees. Pour into bowl and chill for a few hours. Keeps up to a week in the fridge.
1 1/2 c. brown sugar
1/4 c. molasses
1/4 c. water
1 c. soy creamer
5 tbsp. Earth Balance butter
1 tsp. salt, preferably Fleur de Sel
1/2 tsp. vanilla
In a deep pan, combine brown sugar, molasses and water. Bring to a boil over medium-high heat until slightly darkened, approximately 5 minutes. Swirl pan, DO NOT STIR! In the meantime in a second pan, bring soy creamer, butter and salt to a simmer. When sugar is done, turn off heat and add creamer mixture. Be careful, this will boil violently! Stir in vanilla and cook over medium-low heat for 10 minutes or until a candy thermometer reads 240 degrees. Pour into bowl and chill for a few hours. Keeps up to a week in the fridge.